Greek Vegetable Salad Recipe
Greek Vegetable Salad Recipe photo by Taste of Home

Greek Vegetable Salad Recipe

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From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 medium cucumber, peeled and chopped
  • 1 large tomato, seeded and chopped
  • 1 medium green pepper, chopped
  • 4 green onions, chopped
  • 10 pitted Greek olives
  • 1/2 cup crumbled feta cheese
  • 1/3 cup olive oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar

Nutritional Facts

1 serving (3/4 cup) equals 259 calories, 23 g fat (4 g saturated fat), 8 mg cholesterol, 885 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Greek Vegetable Salad in Simple & Delicious July/August 2007, p21

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Reviewed Aug. 24, 2014

"Very tasty and so good with all the fresh vegetables from the garden at this time of the year."

Reviewed Mar. 31, 2012

"I love love love this salad. Coming from me, that is really something because I've never really been a fan of olives or feta but I made this one a whim one day to serve with some gyros that I was making and it is fabulous!!"

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